Poached Egg Hash

Poached Egg Hash Photo: CSIRO Protein Plus

SERVES 4
1 tablespoon olive oil
600 g orange sweet potato, peeled
and cut into 1 cm pieces
1 onion, chopped
1 zucchini, chopped
340 g fi rm tofu, cut into 2 cm cubes
160 g haloumi, cut into 1 cm cubes
(see Notes)
4 large eggs
CHIVE DRESSING
100 g low-fat natural Greek-style yoghurt
½ teaspoon Dijon mustard
¼ teaspoon ground turmeric (optional)
2 teaspoons white wine vinegar
2 tablespoons fi nely chopped chives
To make the chive dressing, place all the ingredients in a small bowl and
whisk with a fork until smooth and well combined. Season with freshly
ground black pepper and chill until you are ready to serve.
Heat half the olive oil in a large non-stick frying pan over medium-high
heat. Add the sweet potato and cook, tossing occasionally, for 1 minute.
Add 2 tablespoons water, cover and cook, shaking the pan occasionally,
for 5 minutes or until the potato is just tender and the water has evaporated.
Add the onion, zucchini and tofu and cook, tossing occasionally, for
8 minutes or until the vegetables are tender and the tofu is golden. Add the
haloumi and drizzle with the remaining olive oil. Cook, tossing occasionally,
for 3-4 minutes or until the haloumi has softened and is nicely golden.
Meanwhile, bring a deep frying pan of water to a very gentle simmer.
Individually crack each egg into a small cup or bowl, gently slide into the
water and poach for 1 minute or until the whites have set but the yolk is still
runny. Transfer the eggs to a plate with a slotted spoon.
Divide the vegetable hash among serving plates, top with the poached eggs
and drizzle with the chive dressing. Serve warm.
NOTES
This chive dressing is a great alternative to the hollandaise sauce usually
served with poached eggs, and can be made up to 2 days ahead. Keep
chilled in an airtight container and stir well before serving.
If preferred, you can omit the tofu and replace it with an additional poached
egg (2 eggs per person).
If you want to reduce the salt content of the haloumi, place the
cubes in a bowl of water for 30 minutes to steep. Drain before use.